Vegetable rice pilaf (hl)

Yield: 4 Servings

Measure Ingredient
¾ cup Uncooked brown rice
\N \N Vegetable spray
½ medium Red onion, chopped
2 \N Garlic cloves, minced
3 \N Celery stalks, chopped into bite-sized pieces
1 large Tomato, chopped
1 large Sweet red pepper, sliced into strips
1 large Green pepper, sliced into strips
\N \N Black pepper
\N \N Parsley sprigs

Cook rice according to package directions, omitting use of butter, margarine, or oil. While rice is cooking prepare all the vegetables.

Spray a large skillet with vegetable spray. Saute onion and garlic until tender, about 2 minutes. Add all other vegetables to skillet, sprinkle with black pepper to taste, and continue to cook until tender, about 5 more minutes. Stir occasionally.

Add cooked rice to vegetable blend and stir to combine.

Serve hot, garnished with a sprig of parsley and black pepper.

Yield: 4 servings

Serving size: 1 cup

Calories per serving: 130

Per serving composition: 1 starch, 2 vegetable (courtesy of Lou Aronne, M.D. and Kathy Isoldi, R.D. from Weigh Less, Live Longer) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax. net> on May 24, 1997 Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE167 Posted to MC-Recipe Digest V1 #640 by 4paws@... (Shermeyer-Gail) on Jun 09, 1997

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